INGREDIENTS
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup vegetable oil
- 2¾ cups granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup buttermilk (room temperature)
- 1 tsp vanilla extract
- 1 tsp coconut extract (optional, but traditional)
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans (optional)
For the Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 2 tbsp unsalted butter, softened
- 1½ cups powdered sugar
- 2–3 tbsp milk (adjust for desired thickness)
- ½ tsp vanilla extract
INSTRUCTIONS
- Preheat Oven:
Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt pan. - Cream Butter and Sugar:
In a large bowl, beat the butter, oil, and sugar together until light and fluffy, about 4–5 minutes. - Add Eggs:
Add eggs one at a time, beating well after each addition. - Dry Ingredients:
In a separate bowl, whisk together flour, baking powder, baking soda, and salt. - Alternate Mixing:
Add the dry ingredients to the wet mixture in thirds, alternating with buttermilk. Begin and end with dry ingredients. Mix until just combined. - Flavor It:
Stir in vanilla and coconut extracts, then fold in shredded coconut and chopped pecans. - Bake:
Pour the batter into the prepared bundt pan. Bake for 70–80 minutes, or until a toothpick inserted comes out clean. - Cool:
Allow the cake to cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
Make the Glaze:
- Beat cream cheese and butter together until smooth.
- Gradually add powdered sugar and vanilla.
- Add milk a little at a time until desired glaze consistency is reached.
- Drizzle over the cooled cake.
Optional Toppings:
- Toasted coconut flakes
- Chopped pecans
- Fresh berries
Let me know if you’d like this in a printable format or as a video script!